Roasting
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Roasting tips
– Never roast frozen meat as it will dry
out. Always defrost meat before
roasting.
– Remove skin and sinew before
roasting.
– Marinate and season the meat to
taste.
– If you are roasting several pieces of
meat together, select pieces that
have a similar thickness.
– Use the universal tray with the rack
placed on top of it. The oven
compartment stays cleaner and you
can then use the meat juices
collected to make a gravy or sauce.
– Allow a standing time of approx.
10 minutes before carving meat. This
resting time ensures the meat juices
are distributed evenly.
Notes on the oven functions
You can find an overview of all the
functions with their recommended
values in “Main and sub-menus”.
Combi mode
This function uses a combination of
oven heat and moisture. The addition of
steam prevents the surface of the food
from drying out. The results are
particularly tender and succulent meat
with a well-browned outside. Use the
Combi mode
function for cooking
meat, fish and poultry dishes.
You can choose between different types
of heating:
–
Combi Fan Plus
–
Combi Conventional
–
Combi Grill
We recommend cooking meat slowly
and gently in several cooking stages: at
a high temperature during the first
cooking stage to brown the surface.
The second cooking stage requires
increased moisture and a reduced
temperature. The meat cooks evenly
and the muscle protein is macerated,
making the meat particularly tender.
Useful tip:
Recipes and comprehensive
cooking charts with information on
functions, temperatures, moisture and
cooking durations can be found in the
Miele cookbook/recipe booklet
“Bake, roast, steam”.
